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Fish, seatrout, mixed species, raw

104 calories in 100 g

Fish, seatrout, mixed species, raw Suggest a better name
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Total Calories:104 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.04 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:69% proteins; 31% fats
Fats:3.61 g (33 calories, 4% by weight)
Carbohydrates:~
Proteins:16.74 g (71 calories, 17% by weight)
Alcohol:~
Water:78.09 g (78% by weight)
Fat Composition:38% saturated; 34% monounsaturated; 28% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:83 mg
Caffeine:~
Serving Sizes: 100 g
1 fillet
3 oz
Scientific Name:Cynoscion spp.
Food Group:Finfish and Shellfish Products
USDA #:15093
Related Foods: Calories in Cusk
Calories in European Turbot
Calories in Fish Soup
Fish, roe, mixed species, cooked, dry heat
Calories in Rose Apples
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Calories in Shad
Calories in Snapper
Vitamin A:100 IU
Retinol:30 mcg
Retinol Activity Equivalent:30 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:60 mcg
Vitamin B-2:170 mcg
Vitamin B-3:2.40 mg
Vitamin B-5:750 mcg
Vitamin B-6:400 mcg
Vitamin B-9:5 mcg
Food folate:5 mcg
Dietary Folate Equivalent:5 mcg
Folic acid:~
Vitamin B-12:3 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):17 mg
Copper (Cu):30 mcg
Fluoride (F):~
Iron (Fe):270 mcg
Magnesium (Mg):31 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.25 g
Potassium (K):0.34 g
Selenium (Se):36.50 mcg
Sodium (Na):58 mg
Zinc (Zn):450 mcg
Cholesterol:83 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:16.74 g
Essential amino acids
Phenylalanine:0.65 g
Leucine:1.36 g
Methionine:0.49 g
Lysine:1.53 g
Isoleucine:0.77 g
Valine:0.86 g
Threonine:0.73 g
Tryptophan:0.18 g
Histidine:0.49 g
Arginine:1 g
Non-essential amino acids
Alanine:1 g
Aspartic acid:1.71 g
Betaine:~
Cystine:0.17 g
Glutamic acid:2.50 g
Glycine:0.80 g
Hydroxyproline:~
Proline:0.59 g
Serine:0.68 g
Tyrosine:0.56 g
Fats Total:3.61 g
Saturated fatty acids:1 g
Monounsaturated fatty acids:0.88 g
Polyunsaturated fatty acids:0.72 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:70 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.64 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.16 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.36 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.47 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:50 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:60 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:4 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:8 mg
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.19 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:0.16 g
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:70 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:0.20 g
Ash:1.26 g
Caffeine:~
Theobromine:~
Product Type:Fish
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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